[denny]

I assumed he was opening to add something.  But maybe opening and leaving it is what he meant...

If I opened it and left it, I'd do what Denny suggests but I'd also try to warm it.  I don't think opening it will do enough on it's own.

Agreed.  At this point I'd do both.

[waltsmalt]

It's at 80 right now, should I go any warmer than that?  What's is th ceiling that you would go on this yeast?

  I can pull the corny lid and replace with foil if I'm going the path of the open ferment.  I've always wondered if at some point the chest freezer I ferment in would have pressure as well (probably not enough CO2 produced to create pressure within).

I think I will try the fast fermentation test.  We have plenty of bread yeast around.

[denny]

It's at 80 right now, should I go any warmer than that?  What's is th ceiling that you would go on this yeast?

  I can pull the corny lid and replace with foil if I'm going the path of the open ferment.  I've always wondered if at some point the chest freezer I ferment in would have pressure as well (probably not enough CO2 produced to create pressure within).

I think I will try the fast fermentation test.  We have plenty of bread yeast around.

Nope, 80 is absolutely the highest I'd go.

[Joe Sr.]

Nope, 80 is absolutely the highest I'd go.

Agreed.

[waltsmalt]

How much instant bread yeast I should use with sample pulled from the fermenter if I'm attempting a fast fermentation test?

[Joe Sr.]

I used a whole packet when I did it.

[denny]

How much instant bread yeast I should use with sample pulled from the fermenter if I'm attempting a fast fermentation test?

A lot.  Exact amount doesn't matter.  You're simply testing the limit of attenuation.

[waltsmalt]

Well...did a force fermentation and the gravity didn't move.  So I'm going to drop the temp and keg it.  I think it will still be a drinkable beer, just not exactly what I wanted.  Thanks for everyone's suggestions. 

[Joe Sr.]

Are you using a hydrometer or a refractometer to measure?

[waltsmalt]

Using both.  Checked first with refractometer, and then used a hydrometer.  I have been using on batches lately and I'm finding the adjustment calculators for the refractometer to be pretty close.  I also recently calibrated my refractometer with distilled water.